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Small Vices

239 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 239 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Thursday March 2nd 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 38.7%
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 38.7%
3 lb Munich - Light 10L3 lb Munich - Light 10L 33 10 19.4%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 1.6%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 1.6%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Mt. Hood0.75 oz Mt. Hood Hops Pellet 5.5 Boil 60 min 13.68 27.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 6.17 36.4%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 0 min 36.4%
2.75 oz / $ 0.00
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.44 gal Fly Sparge -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.81 23.3  
Mash volume with grains 7.05 28.2  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 3.48 g | 13.9 qt) 3.63 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

Ferment 50° for 2 weeks.
Raise 2° per day til at 60°; leave for 4 days.
Allow to come to room temp, leave for 3 days.
Package and lager 2 months.

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  • Public: Yup, Shared
  • Last Updated: 2023-03-10 16:27 UTC